My father’s favorite holiday pie was mincemeat. Every year I would try a bite and never understand how anyone could like a pie made with meat. It’s just not right. But a mincemeat chili – now that’s a holiday treat we can get behind. This chili is spicy but not ‘hot’ – it’s got a distinct wintry feel with toasty warm sweet spices, raisins and apples and yes, meat. Dress it up with holiday cut-outs made from packaged pie crust and you can almost taste that mincemeat pie.

Brown the ground round with the onion in a large stockpot over medium high heat. Add the apple, orange juice and zest, lemon zest (not the juice), chili powder, cinnamon, nutmeg, cloves, salt, brown sugar, tomatoes and the reserved raisins and brandy. Stir well and bring to boil. Reduce heat, cover and simmer for 20-30 minutes or until apples are tender.

Preheat oven to 425°. Unroll pie dough and cut out into Christmas shapes. Arrange on parchment lined baking sheet. Brush with heavy cream and sprinkle with parsley or paprika. Bake for 10 minutes or until lightly browned.